Baked Egg Cups with Veggies and Cheese

Author: Jessica Blackman for FoodieKid Prep Time: 15 mins Cook Time: 15 mins  Total Time: 30 minutes Yield: 4 servings

Category: Breakfast , Lunch, Dinner, Snack Method for Simple Starters: Steamed

We’ve always been a big fan of eggs. After all, they’re healthy, high in protein and so very versatile. And in this time of back-to-back-to-back meal preparations, we’ve never been so grateful for the humble egg’s winning combo of “easy to cook” and “high nutritional pay out”. If you’re looking for something a little different from the usual scramble or omelet, give these kid-friendly baked egg cups a whirl. Simple to make, they feature the added bonus of vegetables and can be eaten without utensils for those of us still getting the hang of that.

Ingredients:

1 packet Foodiekid Simple Starters Veggie Blends Peas, Zucchini, Green Beans, steamed according to instructions. 

4 eggs

¼ cup whole milk

¼ cup shredded cheddar cheese

Butter or olive oil spray for coating muffin tin

Instructions:

Heat oven to 350. Break eggs into a medium mixing bowl, add milk and beat until mixed. Grease four muffin tins with butter or oil. Divide the steamed peas, zucchini and green beans evenly in the four muffin tins. Add cheese. Pour the eggs in evenly. Carefully put in oven and bake for 14 minutes until the center is set and no longer runny. Let cool slightly before serving.

Recipe Note: Keep leftovers in the fridge. Serve at room temperature or slightly warm.

To learn more or shop for Simple Starters, click here.